Sherry chicken

Recipe from: 5/1/1994 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 4
    boneless chicken breasts
  • 75
  • flour
  • 125
    dry sherry
  • 125
    thick cream
  • salt, freshly ground black pepper


1. Place chicken breasts between two sheets of clingfilm and hammer them out to 5 mm thickness with a rolling pin. 2. Melt butter in a shallow pan. Dust the chicken with flour on both sides and place in the foaming butter. Cook for 2 to 3 minutes - no longer - on each side. Remove from pan and keep warm. 3. Pour off most of the butter, turn up the heat, and pour sherry into pan. Let it reduce, stirring continuously. When sherry has reduced by half, add cream. Season with salt and black pepper, return chicken to pan and simmer for 1 to 2 minutes. Serve on a baked potato, or with a green salad.

Read more on: poultry  |  shallow-fry


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